Ingredients
- oil
- 1 fork garlic
- 1 spoon preserved vegetables (Chinese pickles)
- egg (to cover)
- 6 to 9 shrimp
- scallion ("inchers")
- bean sprouts
- rice noodles
- 3 Tablespoons Pad Thai Sauce
- 1 Tablespoon peanuts (ground)
- cilantro
- lemon wedge
Instructions
- Add garlic, preserved vegetable to wok. Cover with egg. Do not stirfry, let egg 'set.'
- Immediately add shrimps and scallions to wok, not in egg.
- Flip egg mixture up over shrimps, let 'set.'
- Add sprouts, rice noodles. Stir fry all together, breaking apart egg and mixing well. Egg should not be burned.
- Add pad thai sauce (and a little broth, if necessary). Mix well. Dish should not be wet nor dry, but moistened.
- Serve in a pasta bowl with "3 fingers" of sprouts, peanuts, cilantro, and lemon wedge.